Description
Indulge in the rich, comforting flavors of this Authentic Short Rib Ragu With Parmesan Mashed Potatoes, a restaurant-quality meal ready in just 10 minutes.
Ingredients
– 2 lbs boneless short ribs, cut into 1-inch cubes
– 1 onion, diced
– 4 cloves garlic, minced
– 1 cup red wine
– 2 cups beef broth
– 1 tbsp tomato paste
– 2 tsp dried thyme
– Salt and pepper to taste
– 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 1 cup grated parmesan cheese
– 1/2 cup milk
– 4 tbsp unsalted butter
Instructions
1. – In a large pot or Dutch oven, sear the short rib cubes over high heat until browned on all sides, about 5 minutes.
2. – Add the onion and garlic to the pot and cook for 2-3 minutes until fragrant.
3. – Deglaze the pot with the red wine, scraping up any browned bits from the bottom.
4. – Stir in the beef broth, tomato paste, and thyme. Bring to a simmer and let the ragu cook for 45-60 minutes, until the short ribs are fork-tender.
5. – While the ragu is simmering, place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15 minutes.
6. – Drain the potatoes and return them to the pot. Add the parmesan, milk, and butter, and mash until smooth and creamy.
7. – Serve the short rib ragu over the parmesan mashed potatoes, garnished with fresh thyme and additional parmesan if desired.
Notes
– For a thicker ragu, simmer for longer or stir in a cornstarch slurry.
– Substitute bone-in short ribs for even more flavor.
– Experiment with different cheeses in the mashed potatoes, such as gouda or cheddar.
- Prep Time: 15
- Cook Time: 60
- Category: Main Course
- Method: Stovetop
- Cuisine: American